Polish Povitica

Photo: Polish Povitica.
Bake Time: 35–40 minutes
Yield: 3 Loaves (48 servings)



1 12-oz. can evaporated milk 
1 cup sugar 
1 cup margarine 
6 cups whole pecans, finely ground* 
4 eggs, beaten 
1/8 teaspoon salt 
1 teaspoon cocoa 
1 teaspoon cinnamon 


1 1/2 cups lukewarm milk (105°-115°F) 
1/2 cup sugar 
2 teaspoons salt 
1/4 cup margarine, softened 
2 eggs, beaten 
2 packages fast-acting yeast 
1/2 cup lukewarm water (105°-115°F) 
7-7 1/4 cups bread flour 
1 egg white and 1 tablespoon water 
Poppy seeds


*A meat grinder is recommended for grinding the pecans. 

Filling: In pan, over medium heat, add sugar to milk. Add margarine; stir in pecans. Gradually stir in eggs. Boil, stirring constantly, until thick. Mix in salt, cocoa and cinnamon. Cool. 

Bread: In mixing bowl, combine milk, sugar, salt, margarine and eggs. Dissolve yeast in water; add to bowl. Stir in 3 cups flour, mix 2 minutes. Add enough remaining flour to form soft dough. Knead dough 10 minutes. Cover; let rest 20 minutes. 

Punch down dough, divide into three pieces. Roll each into a thin 15 x 10-inch rectangle. Spread one-third, about 2 cups, filling on dough. Roll up dough; seal edges. Coil dough in a circular shape resembling a snail. Tuck the end under the loaf and pinch to seal. 

Place in greased 9-inch pie or cake pan. Cover, let rise until double. Beat egg white and water; brush on loaves. Sprinkle with seeds. 

Bake in preheated 350°F oven 35–40 minutes or until done. Thermometer inserted in center should reach 200°F. After the first 15-20 minutes, tent with foil to prevent over-browning.

Nutrition Information

One slice provides 260 calories, 16g total fat, 30mg cholesterol, 90mg sodium, 24g carbohydrates, 1g dietary fiber, 5g protein.

Baker’s Bio

Roberta Dent was a past festival of breads participant from Salina, Kansas.